This Fruit Pizza with Oatmeal Flax Crust is packed with fiber and so easy to make. Let everyone top this kid-friendly breakfast or snack recipe with their favorite nut butter, yogurt and fruit!
*Originally published July 2013. Photos and post updated April 2018*
I originally shared this post almost 5 years ago. I was on vacation and my friend Lauren, a fellow Columbus RD (we actually did our Dietetic Internship together at Ohio State), took over for the day.. She shared this Fruit Pizza with Oatmeal Flax Crust and this week I decided to give it a little upgrade and reintroduce it to you guys because it’s the perfect, kid-friendly breakfast or snack…especially for summer with all the fresh fruit available!
What I love about this recipe is that it’s so easy to customize. I tested Lauren’s original recipe using unsweetened pea milk (instead of vanilla almond milk, adding pumpkin seeds for some extra protein and leaving out the coconut. I found that the crust wasn’t quite sweet enough for my liking. So, I made a few tweaks and Squish loved it! I added a couple of dates for some natural sweetness and added fiber. If you make it with vanilla flavored milk and include the coconut, you could probably leave out the dates, but I like the addition. I also adjusted the recipe to make two personal pizzas at a time.
I’ve left the original recipe in the notes section of the recipe if you’d like to see it!Print
Fruit Pizza with Oatmeal Flax Crust
This Fruit Pizza with Oatmeal Flax Crust is packed with fiber and super easy to make. Let everyone top this kid-friendly breakfast or snack creation with their favorite nut butter, yogurt and fruits!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: makes 2 personal pizzas 1x
- 2–3 dates, roughly chopped
- 1/4 c pepitas (shelled pumpkin seeds)
- 1 cup rolled oats
- 2 Tbsp ground flaxseed
- 1 Tbsp unsweetened shredded coconut (optional)
- 1–2 tsp ground cinnamon
- 1/2 cup milk of choice (i use unsweetened pea milk)
- 1 tsp vanilla
- peanut butter or yogurt and fresh fruit for topping
- Chocolate chips optional
- Preheat the oven to 400 degrees. Line baking sheet with parchment paper
- Add dates and pumpkin seeds to the food processor and process until chopped.
- Add oats, flax, cinnamon (and coconut if using) and process until well combined and chopped.
- Add milk and vanilla and process until a ball starts to form.
- The dough will be sticky and wet. Scoop out with a spoon, divide in half and use a small piece of parchment paper to press each half of the dough into a circle of your desired thickness. You can also wet your fingers and spread it that way so it doesn’t stick as much.
- Bake for 8 minutes, then let crust cool for a few minutes.
- Spread with your choice of peanut butter or yogurt and top with fruit and chocolate chips
Here’s the original recipe: 1/2 cup rolled oats, 1/2 cup vanilla almond milk, 1 Tbsp shredded coconut, ground flax, 1-2 tsp cinnamon.
In the five years since Lauren first shared this recipe, she has started both a blog and her own nutrition business. You can check out her blog and her Instagram for some amazingly delicious plant-based recipes and also check out her website to see what services she offers!
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